Salmon With Lemon-Pepper Sauce and Watercress-Herb Salad

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Total Time
44mins
Prep
30 mins
Cook
14 mins

This is a simple to prepare but impressive salad. Fresh watercress is delicious with this, but if you're unable to get it the bagged "Spring Mix" salad will do in it's place. From the March 2008 issue of Bon Appetit magazine.

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Ingredients

Nutrition

Directions

  1. Lemon-Pepper sauce:.
  2. Whisk creme fraiche, 1 tablespoon lemon juice and 1/2 teaspoon lemon peel in small bowl.
  3. Season with salt to taste and a generous amount of pepper.
  4. Salmon Fillets:.
  5. Whisk honey,1 tablespoon olive oil, shallot,2 tablespoons lemon juice and remaining lemon peel in an 11X7X2-inch glass baking dish.
  6. Add salmon fillets and turn to coat.
  7. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
  8. Position rack in top third of oven and preheat to 400 degrees.
  9. Line large rimmed baking sheet with foil and brush with olive oil.
  10. Transfer salmon fillets, with some marinade clinging. to rimmed baking sheet.
  11. Roast until salmon is just opaque in center, about 14 minutes.
  12. Meanwhile, toss watercress leaves and sprigs, dill sprigs,tarragon leaves,remaining 2 teaspoons lemon juice and remaining 2 teaspoons olive oil in medium bowl.Season to taste with fleur de sel and pepper.
  13. Place 1 salmon fillet on each of 6 plates.
  14. Top with watercress salad, drizzle with lemon-pepper sauce and garnish with lemon wedges.
  15. Serve,passing additional sauce alongside.